Description
These Banana Raspberry Muffins are a delightful blend of ripe bananas and fresh raspberries, creating moist, flavorful muffins with a hint of cinnamon. Perfect for breakfast or a healthy snack, they offer a balance of sweetness and tartness, baked to golden perfection.
Ingredients
Wet Ingredients
- 2 ripe bananas (mashed)
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 1 cup fresh raspberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups to prevent sticking.
- Combine Wet Ingredients: In a large bowl, mix together the mashed bananas, melted butter, granulated sugar, brown sugar, and the egg until well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Raspberries: Gently fold in the fresh raspberries with care to avoid crushing them and turning the batter pink.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each muffin cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Be gentle when folding in the raspberries to keep them intact.
- If fresh raspberries are not available, frozen ones can be used but do not thaw them before folding to avoid color bleeding.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute the butter with coconut oil or a plant-based margarine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
